Chocolate and coconut are the perfect pairing in these delightful scones.
Course
Breakfast
Cuisine
American
Prep Time15minutes
Cook Time16minutes
Total Time31minutes
AuthorLemons & Anchovies
Ingredients
3/4cupplus 1 tablespoon cold heavy creamI used half-n-half
1large egg
2cupsall-purpose flourspooned and leveled, plus more for work surface
1/4cupgranulated sugar
2teaspoonsbaking powder
1/2teaspoonfine saltI used kosher salt
6tablespoons3/4 stick cold, unsalted butter, in small cubes
3/4cupsweetened shredded coconutI used a generous amount
1/2cupcoarsely chopped bittersweet chocolateI used Ghirardelli bittersweet chocolate chips, as is
Sanding sugaroptional; I used turbinado sugar
Instructions
Preheat your oven to 400°F. In a medium bowl, whisk together the 3/4 cup cream and egg and set aside. In a larger bowl, whisk together the flour, granulated sugar, baking powder and salt. Using a pastry blender, cut the butter into the flour mixture until the mixture resembles coarse meal, with few small pieces of butter remaining. Stir in the coconut and chocolate. Stir in the cream mixture with a fork until just combined. Do not overwork the dough; it should be crumbly.
Transfer the dough to a lightly-floured work surface and pat the dough into a 6-inch circle. Cut into 6 wedges (they'll be big scones) and transfer to a parchment-lined baking sheet. Brush the tops with the remaining 1 tablespoon cream and sprinkle with sanding (or turbinado) sugar. Bake for 16-18 minutes (or until golden), rotating the sheet halfway through baking time.